Spinach and Feta Mini Quiches
These
are so cute and so tasty! They are very simple to make but they look so
colorful and elegant. I love making
these for breakfast when we have overnight guests. They’re perfect with big cup of coffee!
Makes 24 mini quiches
6 eggs
¼ cup whole milk
1/3 cup crumbled feta cheese
1 ½ teaspoons minced rosemary
½ cup chopped spinach
(about 1 handful)
1/8 teaspoon salt
¼ teaspoon black pepper
4 grape tomatoes, chopped
cooking spray
Preheat the
oven to 375 degrees.
Spray a mini-muffin baking pan
with cooking spray and set aside.
In a large bowl, whisk together
eggs and milk. Then add feta cheese,
rosemary, spinach, salt, and pepper. Mix
well. Pour 1 heaping tablespoon of the
egg batter into each sprayed mini muffin cup.
Then, place 2 chopped tomato pieces on the top of the egg mixture in
each mini muffin cup.
Bake for 12-13 minutes until
completely cooked and firm. Let the mini
quiches cool in the pan for about 1-2 minutes (they will shrink) and then place
them on a cooling rack or on a plate.
Serve warm.
Lauren
Marie’s Tips:
*I love to keep these in the fridge for a great snack anytime
during the week.
*Mix it up: Try other flavors like ham, cheese, and parsley. Yum!
Try serving these with my Strawberry Granola Parfaits for an easy and elegant breakfast.
No comments:
Post a Comment